Blackberries & Cream Margarita Cocktail
A creamy, berry-forward twist on a classic margarita. Fresh muddled blackberries shake with blanco tequila, orange liqueur, lime, and a touch of simple syrup—finished with a lightly whipped cream float for a silky, layered sip.
Equipment
- Cocktail shaker
- Fine-mesh strainer
- Muddler
- Jigger
- Bar spoon
- Rocks glass or margarita glass
- Small plate
- Ice cubes
- Small bowl
- Citrus juicer
Ingredients
- 5-6 blackberries fresh or thawed frozen
- 2 oz blanco tequila
- 1 oz triple sec or other orange liqueur
- 1 oz lime juice fresh
- 0.5 oz simple syrup
- 1 oz heavy cream or coconut cream
- ice cubes for shaking and serving
- coarse salt or sugar for rimming the glass
- blackberries for garnish
Instructions
- Run a lime wedge around the rim of your glass, then dip it in coarse salt or sugar. Fill the glass with fresh ice.
- Muddle the blackberries in a cocktail shaker until juicy.
- Add tequila, triple sec, lime juice, and simple syrup. Add ice to the shaker.
- Shake hard for about 15 seconds until well chilled.
- Fine-strain into the prepared glass over fresh ice.
- Slowly float the cream over the drink to create a layered look.
- Garnish with a few blackberries and serve.
Notes
Use blanco tequila for a clean profile that lets the berries shine. Swap coconut cream for a lighter, tropical note. For a frozen version, blend all ingredients (except the cream) with ice, then float the cream on top. Try muddling a few basil leaves or adding a splash of blackberry juice for deeper color and herbal aroma.